Happy things, tasty food and good design

Bacon Jam

The Koala and I spent Christmas in Christchurch. Our first meal off the plane was at Terra Viva Cafe with The Koala’s parents. When I saw Hot smoked salmon and bacon jam salad on their menu, I didn’t look any further. I didn’t have to. Nothing could beat that combo for me. The salad was both tasty and light, the perfect meal for a “just got off the plane and I’m going to have an epic dinner later”. You can read my review and photos over here.

Since then, I’ve been dreaming about bacon jam. “But Genie, what the hell is bacon jam?” I hear you cry. Well, bacon jam is bacon (of course) cooked down with onion, garlic and sweet gummy goodness until it is caramelised and crazy good. I had to make it.

I had a browse at some recipes and decided on this one from Dinner With Julie. I’ve simplified an already simple recipe. Seriously, if you are a fan of bacon, you need this in your life. This recipe will make your house smell amazing so make sure you have have a plan on how to sample some of this jam this immediately after cooking. Would make a great edible gift for a bacon fanatic.

My tips and adapted recipe below. This recipe makes about 2 cups of bacon jam and can easily be doubled if required.

Bacon tip:

This is a good time to use free range bacon. I used a 50/50 mix of streaky bacon and rindless eye bacon from Freedom Farms which conveniently come in 250 gram packs (about half a pound). I wouldn’t use 100% streaky as it’s quite fatty, but if you prefer a bit leaner, going all middle, shoulder or eye bacon should be fine.

Jar tip:

Use a jar that holds 2 cups (500ml). As you can see I was expecting a lot more jam when I selected my 1 litre jar. Sterilise the jar by boiling it or baking in oven.

Coffee tip:

We have an espresso maker so I made a double shot espresso. Feel free to brew coffee however way you see fit. You might be apprehensive about the use of coffee but it gives the jam a rich flavour without being overpowering. Trust me!

Bacon Jam

Makes about 2 cups

Ingredients

500 grams free-range bacon, chopped (about 1 lb)

1 onion, diced

5 garlic cloves, minced

1/2 cup packed brown sugar

1/4 cup maple syrup

1 tablespoon balsamic vinegar

1 tablespoon mustard

1/2 cup coffee (I used espresso)

Preparation

Fry the bacon in a hot sauté pan for 10 minutes until cooked. Transfer to a bowl and set aside.

Sauté onion and garlic in the same pan for 3 minutes until starting to turn golden.

Add the bacon back to the pan along with the sugar, maple syrup, balsamic vinegar, mustard and coffee. Cook uncovered on medium heat for 20 minutes, stirring occasionally until thickened, glossy and jammy.

Cool and transfer to a sterilised jar. Refrigerate if not using immediately but bring to room temp for serving (or heat up). Bacon jam will heat up a little when spread on hot toast.

So far, I’ve eaten bacon jam:

on toast with eggs

on garlic bread

with cheese and bread

smeared on steak

on a salad

…and from a spoon

Other ways I’d like to eat bacon jam

In a grilled cheese sandwich

On top of grilled oysters (almost like Oysters Kilpatrick)

Stuffed into mushrooms

In a burger (bacon jam cheeseburger!)

On a pizza

In a sandwich

On cheese and herb scones

On herb muffins

The critics* say:

“Oh my god. This is my new favourite jam.”

“Fuck, that’s good.”

“Aww das good jam”

* Critics are my friends who have tasted this bacon jam.

Notes for the future:

Next time I might try adding a little whiskey towards the end and a bit more onion might make this a bit gummier.

Any other creative suggestions for using bacon jam? Aside from digging at it with a spoon?

This post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things. Francesca from Fearless Kitchen is the host for this month’s event.

If you have a blog and you are eating or cooking something new this month, click below to join. More information here.

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I am Genie, a designer/photographer obsessed with food and bunnies. I live in Auckland, New Zealand with my husband, The Koala. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person.
www.bunnyeatsdesign.com

Bacon Jam! We loved it when I made a slow cooker version. We used the last of it a few more months ago so it’s time for a new batch. You should always refrigerate your bacon jam, there is a high probability of a reaction from the garlic and bacon, bacteria can multiply and produce the Staphylococcus aureus toxin.

I’ve read different times, some say 3 weeks is max. I actually froze mine because I was so paranoid. If I make it again, I’ll freeze in zip lock portion sizes so I only take out what I’ll need for that day.

Bacon Jam! You just blew my mind. This looks fairly painless to make it my tiny kitchen but maaaan…. maple syrup and balsamic are expensive in Korea. Bacon jam and kimchi…I wonder what that’ll be like.

This sounds amazing Genie. I love the idea of having it on toast topped with a fried egg. Gives a whole new meaning to an eggs and bacon breakfast. I’m not a big bacon fan (I know, weird right) as I often find it too salty, but I can imagine that the onion and sugars would fix that right up for me. I’ve enjoyed looking through your site tonight, you make me miss Auckland…